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Preserved pork added with konjak and preparation method of preserved pork

A technology of dried pork and konjac, applied in food science and other directions, can solve problems such as injury, and achieve the effects of optimized production process, high nutritional value, and prolonged storage time

Inactive Publication Date: 2016-09-07
杭州安小乙进出口有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these additives are not natural ingredients of food, too many additives will cause certain harm to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weigh raw materials according to the following weight: 60 parts of lean pork, 0.5 part of skinless pork fat, 10 parts of white sugar, 8 parts of eggs, 0.1 part of konjac powder, 4 parts of fish sauce, 0.6 parts of monosodium glutamate, 0.1 part of spices, natural Monascus Red 0.01 part.

[0032] Then the raw meat is sliced, minced, seasoned, marinated, screened, dehydrated and dried, inspected, baked and sterilized, flattened, sliced, cooled, inspected, packaged, and finished. Specific steps are as follows:

[0033] Slice the lean pork, and mince the fat from the peeled pork; after slicing the lean pork, the thickness of each slice is 2mm.

[0034] Mix sliced ​​lean pork with minced pork fat, add konjac powder and other ingredients and stir evenly; the stirring time is 15 minutes.

[0035] Put the evenly mixed raw materials into the material tray for marinating, and let it stand for 10 minutes.

[0036] Spread the marinated raw materials into a mould; the thickness o...

Embodiment 2

[0042] Weigh raw materials according to the following weight: 65 parts of lean pork, 1 part of skinless pork fat, 17 parts of white sugar, 13 parts of eggs, 0.3 parts of konjac powder, 3 parts of fish sauce, 0.6 parts of monosodium glutamate, 0.1 parts of spices, natural Monascus Red 0.01 part. Then follow the raw meat thawing, pretreatment, slicing, mincing, mixing, marinating, spreading and sieving, dehydration and drying, slice inspection, roasting and sterilization, flattening, slicing, cooling, inspection, packaging, and finished product production processes. have to. Specific steps are as follows:

[0043] Slice the lean pork, and mince the fat from the peeled pork; after slicing the lean pork, the thickness of each slice is 2mm.

[0044] Mix sliced ​​lean pork with minced pork fat, add konjac powder and other ingredients and stir evenly; the stirring time is 20 minutes.

[0045] Put the evenly mixed raw materials into the material tray to marinate, and let it stand f...

Embodiment 3

[0052] Weigh raw materials according to the following weight: 70 parts of lean pork, 2 parts of skinless pork fat, 20 parts of white sugar, 15 parts of eggs, 0.3 parts of konjac powder; 8 parts of fish sauce, 1 part of monosodium glutamate, 0.15 parts of spices, natural Monascus Red 0.01 part. Then follow the raw meat thawing, pretreatment, slicing, mincing, mixing, marinating, spreading and sieving, dehydration and drying, slice inspection, roasting and sterilization, flattening, slicing, cooling, inspection, packaging, and finished product production processes. have to. Specific steps are as follows:

[0053] Slice the lean pork, and mince the fat from the peeled pork; after slicing the lean pork, the thickness of each slice is 3mm.

[0054] Mix sliced ​​lean pork with minced pork fat, add konjac powder and other ingredients and stir evenly; the stirring time is 25 minutes.

[0055] Put the evenly mixed raw materials into the material tray to marinate, and let it stand fo...

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Abstract

The invention provides preserved pork added with konjak and a preparation method of the preserved pork. The preserved pork added with the konjak is made from the following effective components in parts by weight: 60-75 parts of lean pork, 0.5-2.5 parts of fat pork without skin, 10-25 parts of white granulated sugar, 8-20 parts of eggs, and 0.1-0.4 part of konjak powder. According to the preserved pork added with konjak and the preparation method of the preserved pork disclosed by the invention, a natural food material namely konjak is used for replacing a partial additive, so that the preserved pork has fresh keeping and anti-bacterial functions, and a preservative does not need to be additionally added; besides, nutritional components contained in the konjak have the health-care functions, so that the preserved pork has a high nutritional value; besides, the preparation method disclosed by the invention guarantees that requirements for a quality guarantee period can be met under the condition that the preservative is not added, and the preserved pork has healthy elements.

Description

technical field [0001] The invention belongs to the field of food and relates to dried pork with konjac added and a preparation method thereof. Background technique [0002] Dried pork is a kind of flavor meat product widely liked by people. It is a flaky meat product made of marinated and baked pork. It is convenient to eat, well-made, delicious, storage-resistant and easy to transport. Dried pork is bright brown-red in color, rich in taste, slightly sweet in salty, rich in aroma and endless aftertaste. [0003] With the development of my country's economy, people have more and more diverse demands on the quality, safety and taste of dried pork, especially with the explosive growth of food e-commerce, a large number of food additives or other low-nutrition auxiliary materials have been used for production In the current situation, traditional pork jerky has been difficult to meet people's increasing demand for a healthy diet. [0004] However, in order to achieve its color...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40
Inventor 肖永才
Owner 杭州安小乙进出口有限公司
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